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Chef David's Recommendations

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The knives, cookware, sharpening supplies, and kitchen tools our chef recommends to customers. Choose a category, or scroll down to browse every pick.

Masahiro Virgin Carbon 210mm gyutoKnivesChef’s knives, slicers, and specialty blades Matfer Bourgeat carbon steel fry panCookwareCarbon steel, stainless, and nonstick pans Pride Abrasives 1000 grit waterstoneSharpeningWaterstones, steels, and sharpeners Matfer Bourgeat Exoglass piano whiskKitchen ToolsWhisks, spatulas, tongs, and baking tools NutriMill Classic grain millAppliancesMixers, grain mills, and more

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  • I.O. Shen 6.7 in (170mm) Boning Knife

    I.O. Shen 6.7 in (170mm) Boning Knife

    This I.O. Shen is longer than most boning knives at 6.7 inches. It can be difficult to find Japanese steel in a Western boning knife shape. The U.S. market tends to use softer steel boning knives requiring regular honing. This is an excellent option for someone who wants better sharpness and edge retention. A unique modified VG10 steel that is tough. I am comfortable recommending this knife for breaking down fish, poultry and meats, removing silver skin, etc. If you are going to be scraping bones for "Frenching" chops and that type of task, go with a softer steel. Learn More
    $189.95

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